Easy Fresh Gazpacho {No Cooking Required}

Try making a cool and refreshing soup with this easy to make gazpacho recipe.

This gazpacho soup combines the sweet and tart flavors of tomatoes, cucumbers, peppers and zucchini with various herbs and spices.

What is gazpacho?

Gazpacho is a Spanish dish; It is a mixed vegetable soup that is served chilled. Typical ingredients for a gazpacho soup are tomatoes, zucchini, onions and/or cucumbers, but other vegetables are also an option. This easy twist isn’t traditional as it uses vegetable juice, but it’s both easy and delicious.

• gazpacho is delicious and nutritious!
• This chilled soup is the perfect recipe to enjoy on hot summer days.
• It can be served in different ways. Blend some or all of the vegetables to adjust the consistency.

Ingredients for gazpacho

Vegetables – Zucchini, tomatoes, cucumbers, onions, green red or yellow peppers, and garlic are all the veggies that make this soup such a flavorful hit.

Spices – Fresh herbs like basil and parsley, along with some cumin, give this soup a bold and deep flavor profile. A squeeze of lime and some balsamic vinegar give it additional undertones.

Variations – Add some diced watermelon for a sweeter gazpacho.

How to make gazpacho

1. Peel the tomatoes and dice the vegetables (according to the recipe below).
2. Puree the tomatoes with the tomato juice in a food processor or blender. Add garlic, vinegar, lime and cumin.
3. Stir in the finely chopped ingredients and leave to cool. Serve chilled.

Garnish each bowl of gazpacho with a drizzle of extra virgin olive oil, some diced avocado, a pinch of kosher salt, and freshly ground black pepper. Add a few croutons if you like.

Storage of gazpacho

Gazpacho can be frozen and will keep in the freezer for 6 to 8 months. It will keep in an airtight container in the fridge for up to 4 days.

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Easy fresh gazpacho

Easy Fresh Gazpacho is the perfect way to use this season’s bumper harvest of garden-fresh tomatoes.

preparation time 20 protocol protocol

rest time 2 hours hours

total time 2 hours hours 20 protocol protocol

• Cut a small “X” into the bottom of the tomatoes and place them in boiling water. Boil for 30 seconds and plunge into ice water. Peel and discard skins. Halve the tomatoes and remove the seeds.

• Dice cucumbers, tomatoes, peppers and red onions. Optional: Set aside 1/2 cup of the chopped veggies to add to the soup as a side dish.

• Place the tomatoes in a blender with the vegetable juice. Blend until smooth. Add the garlic, vinegar, lime juice, olive oil and cumin. Mix to combine.

• Stir in finely chopped ingredients and refrigerate for at least 2 hours or overnight. Taste and season with salt and pepper.

• Garnish with fresh herbs (and reserved veggies).

If you use cherry tomatoes or grape tomatoes, they are too small to peel. Blend the recipe as directed and pass the mixture through a sieve to remove the seeds and pulp.
Red bell peppers provide sweetness that helps balance the acidity of the tomatoes. If using green peppers, you may need to add a pinch of sugar depending on the tomatoes.
Gazpacho can be stored in the refrigerator for up to 4 days.

Calories: 131 | Carbohydrates: 14G | Protein: 3G | Fat: 8thG | Saturated Fatty Acids: 1G | Sodium: 77mg | Potassium: 691mg | Fiber: 3G | Sugar: 8thG | Vitamin A: 2325IU | Vitamin C: 50.9mg | Calcium: 38mg | Iron: 1.3mg

Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.

course Soup

Kitchen American

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